Title: SHRIMP AND ASPARAGUS SALAD
Categories: Salads, Fish, Asparagus
Yield: 4 servings

1 lb GREEN OR PURPLE ASPARAGUS
1 lb Cooked, pealed cleaned
1/2 c Chopped red bell pepper
1/4 c Finely chopped parsley
1/2 ts Celery seed
1 tb Prepared horseradish
1 x Endive or Green leaf lettuce
4 ea Lemon wedges
1 x TRIMMED CUT IN 1/2 "Pieces
1 x Shrimp………………
1 c Mayonnaise (not salad dressg
1/2 ts Freshly ground white pepper
1/2 ts Salt
1/4 c Freshly squeezed lemon juice
2 ea Hard-cooked eggs, diced

Cook green asparagus in boiling salted water until barely tender,
about 1 minute. If purple asparagus is tender, don’t cook at all.
In mixing bowl, combine asparagus, shrimp and bell pepper. In
another bowl, mix mayonnaise, parsley, pepper, celery seed, salt,
horseradish and lemon juice; stir into shrimp mixture. Spoon onto
endive or lettuce; sprinkle with eggs and garnish with lemon wedges.

MMMMM

Title: When the frost is on the Punkin
Categories: Poem, Midwestern, 19th cent.
Yield: 1 Poem

When the frost is on the punkin and the fodder’s in the shock,
And you hear the kyouck and gobble of the struttin’ turkey-cock
And the clackin’ of the guineys, and the cluckin’ of the hens,
And the rooster’s hallylooyer as he tiptoes on the fence;
O, it’s then’s the times a feller is a-feelin’ at his best,
With the risin’ sun to greet him from a night of peaceful rest,
As he leaves the house, bareheaded, and goes out to feed the stock,
When the frost is on the punkin and the fodder’s in the shock.

They’s something kindo’ harty-like about the atmusfere
When the heat of summer’s over and the coolin’ fall is here–
Of course we miss the flowers, and the blossums on the trees,
And the mumble of the hummin’-birds and buzzin’ of the bees;
But the air’s so appetizen’; and the landscape through the haze
Of a crisp and sunny morning of the airly autumn days
Is a pictur’ that no painter has the colorin’ to mock–
When the frost is on the punkin and the fodder’s in the shock.

The husky, rusty russel of the tossels of the corn,
And the raspin’ of the tangled leaves, as golden as the morn;
The stubble in the furries–kindo’ lonesome-like, but still
A-preachin’ sermons to us of the barns they growed to fill;
The strawstack in the medder, and the reaper in the shed;
The hosses in theyr stalls below–the clover overhead!–
O, it sets my hart a c-clickin’ like the tickin’ of a clock,
When the frost is on the punkin and the fodder’s in the shock!

Then your apples all is gethered, and the ones a feller keeps
Is poured around the cellar-floor in red and yeller heaps;
And your cider-makin’ ‘s over, and your wimmern-folks is through
With their mince and apple-butter, and theyr souse and saussage,
too!… I don’t know how to tell it–but ef sich a thing could be
As the Angels wantin’ boardin’, and they’d call around on *me*–
I’d want to ‘commodate em–all the whole-indurin’ flock–
When the frost is on the punkin and the fodder’s in the shock!

James Whitcomb Riley
The Hoosier Poet

MM Format by John Hartman
Indianapolis, IN 26 September 1996

MMMMM

Title: Trifle St. Croix
Categories: Desserts
Yield: 10 servings

5 Egg yolks
4 c Milk
1 tb Vanilla extract
1 c Sugar
pn Salt
2 tb Cornstarch (heaping tb)
2 tb Freshly grated nutmeg
4 tb Dark rum
1 Angel food cake
1 pk Macaroon cookies, crushed
Whipped cream to garnish
Toasted coconut to garnish

(From “Above and Beyond Parsley,”)

In a double boiler, combine egg yolks, milk, vanilla, sugar, salt and
cornstarch. Cook until thickened. Remove from heat. Add nutmeg and
rum. Set aside.

Lightly oil a springform pan with nonstick vegetable spray. Cover
bottom of pan with slices of angel food cake. Add 1/2 cup crushed
macaroons, followed by 1/2 custard mixture. Repeat cookie layer and
custard. Cover and refrigerate overnight. Remove sides of springform
pan and serve with whipped cream and toasted coconut.

Nutritional analysis per serving: 547 calories; 16.8 grams total fat;
(5.1 grams saturated fat); 13 grams protein; 20.3 grams
carbohydrates; 143.2 milligrams cholesterol; 498.4 milligrams sodium.

MMMMM

1 1/2 cups sugar
2 tsp corn meal or flour
juice of two large lemons or three small lemons
4 eggs
2 tbsp. butter, melted

Mix flour and sugar, then add lemon juice and melted butter. Beat in
eggs one at a time. Pour into a crust and bake at 300 degrees for about
one hour, or until the mixture begins to set and turns golden brown. Add
more lemon juice if you like the taste.

Title: Stir Fry Crab Oriental Greens
Categories: oriental
Yield: 2 servings

1 bn baby bok choy
1 c crab meat, frozen
1/2 ts salt
2 c water
1/2 tb green onion, minced
1/2 tb ginger root, minced
1/2 tb cooking wine
1 c chicken broth
2 ts cornstarch
1 tb water
1 egg white

Green Vegetable may be baby bok choy, gai lan, small butter bok choy.
Cut vegetables into 4-inch lengths. Heat pan with 2 cups water and
1/2 teaspoon salt until boiling. Add greens and cook for 1 minute.
Remove, drain, and arrange on serving platter. Heat wok and add 3
tablespoons oil. Heat until very hot. Add the minced green onion
and ginger; stir-fry until fragrant. Add the crab meat. Stir fry
gently. Add the cooking wine and the chicken broth; bring to boiling.
Mix cornstarch with 1 tablespoon water. Add to crab mixture and cook
briefly, stirring, to thicken sauce. Beat the egg white until frothy.
Add in a thin stream to crab mixture, stirring constantly to keep egg
white from setting immediately. If desired, add 1 tablespoon oil for
sheen. Remove from heat and pour over vegetable. Serve with hot
steamed rice. If desired, scallops may be substituted for the crab
meat.

—–

Sour Cream Raisin Puffs

Recipe By : Fat Free Ultra Lowfat Recipes – Doris Cross
Serving Size : 3 Preparation Time :0:00
Categories : Desserts

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 Cup Raisins
1/4 Cup Sugar
1/3 Cup Light Sour Cream
1 Tablespoon Flour
1/2 tsp Vanilla
1/8 tsp Salt
1/4 tsp Lemon Juice
6 Won-ton Wrappers
1 Egg White — Slightly Beaten

In food processor, combine lite sour cream, flour, sugar, salt, lemon
juice and vanilla. Process until smooth. Pour mixture into small
saucepan and stir over medium heat until mixture thickens. Remove from
heat, add raisins and cool for a few minutes.

Dip one side of won ton wrapper in eg white. The dipped side will be
the outside. Place about 1 heaping teaspoon of raisin and sour cream
mixture in center of won ton wrapper. Bring all four corners of wrapper
together at top and press lightly with fingers to seal in place. Place on

baking sheet sprayed with non-stick cooking spray. Repeat for remaining
wrappers. Bake at 375° for 8-10 minutes or until golden brown.

– – – – – – – – – – – – – – – – – –

CREATE-A WHOLEGRAIN MUFFIN

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Muffins Breads

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3/4 c Milk
3/4 c Bran cereal
1 Egg
1/4 c Vegetable oil
1/4 c Molasses or honey
1/4 c Firmly packed brown sugar
1 c Quaker Oats, uncooked
2/3 c Flour
1 tb Baking powder
1/4 ts Salt, if desired

Combine milk and bran cereal in medium sized bowl.
Add egg, oil, molasses and brown sugar; mix well. Add
combined remaining ingredients, mixing just until dry
ingredients are moistened. Fill 12 greased or
paper-lined muffin cups 2/3 full. Bake in preheated
hot oven (400 degrees) about 15 minutes.

VARIATIONS:

Substitute 3/4 cup unprocessed bran for bran cereal.

Substitute 1/4 cup light or dark corn syrup for
molasses.

Add 1/2 cup raisins, blueberries, chopped dates, apple
or nuts.

Sprinkle batter in muffin cups with a crunchy or
strusel topping.

Substitute chocolate milk for white milk.

Add leftover cooked corn for a dinner muffin.

From: Quaker Oats

– – – – – – – – – – – – – – – – – –

Dill Artichoke Potato Salad

Recipe By : BHG,Prize Tested Recipes, July ’92
Serving Size : 16 Preparation Time :0:00
Categories : Artichokes Eggs
Potatoes Salads

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 pounds whole tiny new potatoes
1 cup mayonnaise or salad dressing
2 tablespoons red wine vinegar
2 tablespoons Dijon mustard
1 tablespoon lemon pepper seasoning
1 tablespoon snipped fresh dill OR — 2-3 tsp. dried/dillw
4 hard-boiled eggs — peeled chopped
2 6 oz. jars marinated artichoke hearts — drained sliced
3/4 cup chopped onion
2 tablespoons chopped dill pickles

Scrub potatoes with a vegetable brush under running water. In a Dutch oven,
cook unpeeled potatoes, covered, in boiling lightly salted water, about 20
minutes or just until tender. Drain. Cool potatoes. Cut into bite size pieces.
In a very large bowl, stir together mayonnaise or salad dressing, vinegar,
mustard, lemon-pepper seasoniong and dill. Gently fold in cooked potatoes,
eggs, artichoke hearts, onion and pickle. Cover and chill 4-24 hours. Stir
gently before serving. Posted by bobbi744@sojourn.com

– – – – – – – – – – – – – – – – – –

NOTES : Submitted by Diane Schendel, Modesto, CA
Per servng: 224 cals., 14 g. fat, 61 mg. chol.
Delicious. Easily cut in half.

Funny Face Caramel Apples

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Kids Fruit

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 Flat 4 Inch Long Wooden Sticks
4 Medium Apples
1 14 Oz Pkg. Caramels

Insert sticks into bottom of apples. In 1 quart glass measure, cook unswrapped
caramels and 2 tbls. water on high 3 to 4 minutes until melted, stirring
halfway
through. Dip apples in caramel, using spoon to coat completely. Place on
waxe
d paper lined plate. Make faces with candy or sprinkles. Freeze 15 minutes.
S
erve immediately or refrigerate. Makes 4 servings.

– – – – – – – – – – – – – – – – – –

1 pt. good quality French vanilla ice
cream
1/2 c. crushed corn flakes
1 tsp. cinnamon
2 tsp. sugar
1 lg. egg
Honey whipped cream
Scoop out balls of ice cream measuring about 1 1/2″ in diameter.
Freeze until firm. In a medium bowl, combine corn flakes, cinnamon
and sugar. Roll frozen ice cream balls in corn flake mixture and
freeze again. Beat egg. Dip coated balls into egg, roll again in
crumbs and freeze again. (For a thicker coating, remove from
freezer, roll a third time in egg and crumbs, and freeze again.)
When ready to serve, heat vegetable oil in a deep fryer to 350
degrees. Place one or two frozen balls on a slotted spoon and lower
into hot oil. Cook 1 minute and remove immediately. Drizzle with
honey and top with whipped cream.

Makes 4 servings